Salmon With Fresh Grapefruit Sauce Recipes

GRILLED BALSAMIC AND GRAPEFRUIT GLAZED SALMON

Steps:

• Combine grapefruit juice, balsamic vinegar and brown sugar in medium saucepan.
• Boil until reduced by half, approximately 15 minutes.
• Hold warm.
• To Make One Portion:.
• Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper.
• Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet.
• Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill.
• Place 2 grapefruit slices on serving plate and top with cooked salmon fillet.
• Drizzle 1 tablespoon glaze on top of salmon.
• Serve with a potatoe and vegetables.
• Serve immediately.

GRAPEFRUIT AND HONEY SALMON

Steps:

• Juice 1 grapefruit into a bowl. Cut the peel and pith from the other grapefruit. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments.
• Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.
• Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon. Add the salmon to the skillet and remove from the heat. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.
• Transfer the salmon to paper towels and pat dry. Place on serving plates. Drizzle the salmon with the sauce and top with the grapefruit salad.

OVEN ROASTED SALMON WITH GRAPEFRUIT AND BASIL RELISH

Steps:

• Preheat oven to 500* degrees.
• Adjust oven rack to lowest position, place rimmed baking sheet on rack.
• Place grapefruit segments in fine-mesh strainer set over medium bowl and drain for 15 minutes.
• Meanwhile, make several shallow slashes about an inch apart along skin side of each salmon fillet, being careful not to cut into flesh.
• Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper.
• Reduce oven temperate to 275* degrees and remove baking sheet.
• Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125* degrees, 9 to 13 minutes.
• Meanwhile, pour off all but 1 tablespoon grapefruit juice from bowl; whisk in grapefruit segments, shallot, basil, lemon juice, and oil.
• Stir in grapefruit and season to taste with salt and pepper.
• Remove salmon and top with relish; serve warm or cold.